New Job

So as many of you know, I recently got rehired at Argo to work as a field marketer doing promotions.  That basically means I sample tea at events and venues around the city and make sure our bottled teas are stocked correctly in the grocery stores that sell them.  Anyway This finishes up my second week doing it so I though I'd share some photos (we have to take them at every event) of me back in uniform!

The City

I've always liked this song, but just recently found this video that someone made and I think it sums it up nicely :)

Recent Cooking Adventures

Paring down my budget even more recently has led to EVEN MORE COOKING yay!
Here are some recent triumphs:

Caprese Omelette

1 tablespoon extra-virgin olive oil, plus additional for drizzling, if desired
2 large eggs, beaten with a fork
1 1/2 ounces mozzarella, cut into 5 or 6 thin slices
1/2 cup cherry tomatoes (mixed colors), halved
Small fresh basil leaves and coarse salt, for serving

Heat skillet over medium heat. Add the olive oil and allow to warm for one full minute, swirling the pan to coat. Add the eggs.

Swirl the pan above the heat a few times. As the eggs begin to set, lift up one side of the omelet with a small heatproof spatula and allow the oozy eggs to run underneath. After about two minutes, when only a bit of jiggle remains, scatter the cheese slices and tomato halves (cut side up) atop the eggs. Cook 1 minute longer.

Slip the eggs under a hot broiler for 2 to 3 minutes (I did this just in the oven at 450 for 4-5 min), until the cheese melts, the eggs turn golden brown in the center, and the edges crisp. Remove from the oven and sprinkle with fresh basil leaves and coarse salt. Drizzle with a thin stream of additional olive oil, if desired.

***Recipes says add basil leaves at the end but I added them at the same time as the tomatoes and kinda liked it because the last minute oven cooking brought out their flavor more**

Vegetarian Stuffed Peppers
serves 6
1 c water
1/2 c quinoa
3 large bell peppers
2 t olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 small squash, chopped (I actually substituted a bag of shredded carrots here because a. it's winter, squash options are limited and b. chopping squash is a lot of work)
2 t fresh thyme leaves
1/2 t salt
1 c cherry tomatoes, quartered
3 T tomato paste
15.5-oz can chickpeas, drained and rinsed
1 c parmesan cheese

Preheat oven to 350F. In a saucepan, bring water to a boil, add the quinoa, cook 10-20 minutes (according to package directions). While quinoa is cooking, cut the peppers in half length-wise, remove the stems and scoop out the seeds. Place peppers cut side up in a non-stick baking dish, drizzle with olive oil and roast for 25 minutes.

In a large skillet, heat oil and add onion, garlic, squash, thyme, and salt. Cook, stirring frequently, 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, tomato paste, chickpeas, cooked quinoa and parmesan cheese. Season to taste with salt and pepper. Fill roasted peppers with the vegi-quinoa mixture. Bake 10 minutes.

**This was so good but there was too much filling for the peppers.  However the filling was so good I made an entire meal out of just eating the extra filling**

Valentine's Day

Pietro and I are attending school in two different states this Valentine's day so we celebrated early this past weekend over donuts (we knocked two off the top ten list) and ice cream and pho and bubble tea :) I got him customized red and white m&ms with our nicknames for each other on them and he got me a beautiful bouquet of daffodils which are my favorite flower :)

All in all I was pretty happy :)

Goofing Off with My Camera and My Friends

My friends and I were walking around and spontaneously decided to shoot some photos, take a look:

More Healthy Smoothies

I made more delicious smoothies using my Magic Bullet :)

Recipe 1 Minty Shamrock Shake
(inspired by McDonalds Shamrock Shakes)

1 cup almond milk
2 Tbsp fresh mint leaves
1/2 an avocado
1 cup packed spinach
1/4 tsp peppermint extract
1/4 tsp vanilla extract
1 cup ice

I know there is spinach snuck in there but you can't taste it, it's just a health boost.  Also you  may hesitate at the avocado but again you can't taste it and it helps make it creamy

Recipe 2 No Bake Cookie Shake
(Inspired by those chocolate-oatmeal blobs that are so delicious)

1 cup almond milk
2 Tbsp Nutella
1/2 cup oats
1/2 tsp vanilla extract
1 cup ice

This one is addictive, seriously... I had three last night.  It's slightly less healthy because Nutella isn't completely guilt free but there's not a whole lot in there and it's better than putting in ice cream or chocolate sauce.  For the deliciousness, it's still relatively healthy

Recipe 3 The Caffeinated Banana
(I forget where I got this recipe but it has accompanied my breakfast on many mornings)

1/2 cup almond milk
1/2 cup coffee
1 banana
1 Tbsp PB
1 cup ice

Now I don't like the taste of coffee so this is a good way to wake up in the morning for me because you can't taste the coffee at all, even when I make it extra strong (I use instant because I never drink coffee other than this so actually making a pot would be a colossal waste).  Mostly all you taste is the banana with a hint of peanut butter